Chocolate cake that’s good for you? This sweet, rich cake is packed full of yummy, healthy ingredients, plus is easy to make. You’d never guess that it’s free from dairy, eggs, wheat and nuts!
Make it this week and surprise your friends.
For the cake
- 1 large, ripe avocado
- 300g soft brown sugar
- 350g gluten-free plain flour
- 50g cocoa powder
- 1 tsp bicarb soda
- 2 tsp gluten-free baking powder
- 400ml unsweetened soy milk
- 150ml vegetable oil
- 2 tsp vanilla extract
For the icing (optional)
- 2 small avocados’ flesh
- 85g dairy-free sunflower spread
- 200g cocoa
- 25g cocoa powder
- 125ml unsweetened soy milk
- 200g icing sugar, sifted
- 1 tsp vanilla extract
- Heat oven to 160 degrees.
- Grease 2 x 20cm sandwich tins, then line the bases with baking paper.
- Put the avocado and the sugar in a food processor and blend until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety batter.
- Divide between the tins and bake for 25 minutes or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
- Cool for 5 minutes, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
- Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soy milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
- Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
- Cover with sprinkles or your own decoration, then leave to set before serving. Yum!